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Bean & bangers one-pot

Contains pork – recipe is for non-Muslims only
Make sausages go further by cooking them in a simple veg-packed stew - no need for any accompaniments

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 569
  • Carbohydrates 41
  • Saturated Fat 9
  • Sugar 13
  • Protein 35
  • Fat 31
  • Fibre 11
  • Salt 2.81

Nutrition per serving

  • Calories 569
  • Carbohydrates 41
  • Saturated Fat 9
  • Sugar 13
  • Protein 35
  • Fat 31
  • Fibre 11
  • Salt 2.81

Ingredients

  • 1 tbsp olive oil
  • 8 good-quality pork sausage (Toulouse or Sicilian varieties work well)
  • 2 carrot, halved lengthways and sliced
  • 2 onion, finely chopped
  • 2 tbsp red wine vinegar
  • 2 x 410g cans mixed beans in water, rinsed and drained
  • 400ml chicken stock
  • 100g frozen pea
  • 2 tbsp Dijon mustard

Method

  1. Heat the oil in a large pan. Sizzle the sausages for about 6 mins, turning occasionally, until brown on all sides, then remove to a plate. Tip the carrots and onions into the pan, then cook for 8 mins, stirring occasionally, until the onions are soft. Add the vinegar to the pan, then stir in the drained beans. Pour over the stock, nestle the sausages in with the beans, then simmer everything for 10 mins.

  2. Scatter in the frozen peas, cook for 2 mins more until heated through, then take off the heat and stir in the mustard. Season to taste. Serve scooped straight from the pan.

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